• Preheat oven to 375 degrees. Spray a 12-count cupcake pan by with non-stick oil and set aside.

To Make the Mini Tortilla Shells

• Cut each tortilla in half. Make another cut in the middle of each tortilla half, starting from the cut side and stopping about one inch from the round edge of the tortilla half.
  6 flour tortillas
• Brush one tortilla half with melted butter then fold onto itself along the middle cut line and press into prepared cupcake well to form a mini tortilla bowl.
  2 tablespoons butter
• Repeat this step with remaining tortillas. Transfer pan to oven and bake for about five minutes.

To Cook the Taco Filling

• While the tortilla cups bake, add olive oil to a large skillet and heat over medium high flame (about one minute).
  olive oil
• Add ground turkey, bell pepper, onion, garlic, spices and saute until meat is cooked through and veggies are tender (about five minutes). Turn off heat.
  1 pound ground turkey, 1 bell pepper, 1 clove garlic, ⅛ onion, 1 tablespoon chili powder, 1 ½ teaspoon ground cumin, 1 teaspoon sea salt, 1 teaspoon black pepper, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon crushed red pepper, ¼ teaspoon dried oregano

To Bake the Mini Breakfast Taco Cups

• Crack all eggs into a small bowl and whisk vigorously until uniform and fluffy (about three minutes). Add black pepepr and sea salt to taste.
  11 eggs, black pepper, sea salt
• Divide taco filling evenly between tortilla cups. The filling should be about even with edge of each well. Pour an even amount of the beaten eggs into each well.
• Transfer pan to oven and bake for about 20 minutes or until eggs are cooked through and edges of tortillas are golden brown and slightly crisp.
• Garnish with shredded cheddar cheese and cilantro and serve warm.
  1 tablespoon chopped cilantro, 3 ounces shredded cheddar cheese